Baby Lemon Impossible Pies – Bright, Creamy, and Perfectly Portioned

These Baby Lemon Impossible Pies are a sunshine-filled treat in a petite, portion-controlled package. With a delicate lemon flavor, custard-like texture, and a light golden crust that forms as they bake, they’re simple to prepare and hard to resist. Whether you’re hosting a brunch, craving something citrusy, or need a make-ahead dessert, these little pies bring big flavor with a smart, no-fuss approach.

Why You’ll Love This Recipe

Lemony & Light – Fresh lemon juice and zest add brightness without heaviness.
Naturally Forming Crust – The magic of the “impossible pie” forms its own layers while baking.
Quick & Easy – One-bowl batter and no need to make separate crusts.
Mini Portions – Great for gatherings or individual treats, no slicing needed.

Ingredients

• ½ cup whole wheat flour (or all-purpose)
• ½ tsp baking powder
• Pinch of salt
• 1 cup low-fat milk
• ¼ cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 2 eggs
• ¼ cup light butter, melted
• ½ cup sugar or erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat and Prep
Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use silicone liners.

2. Mix the Batter
In a large bowl, whisk together eggs and sugar until smooth. Add melted butter, milk, lemon juice, lemon zest, and vanilla. Stir to combine.

Add flour, baking powder, and salt. Whisk until fully blended into a thin batter.

3. Fill the Tin
Divide the mixture evenly among the muffin cups—about ⅓ cup per well.

4. Bake to Perfection
Bake for 22–26 minutes, or until the centers are just set and the tops are lightly golden. They’ll puff up and settle slightly as they cool.

5. Cool and Serve
Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge before serving for best texture.

Optional: Dust with powdered sugar or garnish with a lemon twist.

Nutritional Information (Per Mini Pie)

Calories: 110
Protein: 3g
Fat: 5g
Carbohydrates: 13g
Sugar: 7g
Fiber: 1g

Tips for Success

• Use Fresh Lemon – The juice and zest add unbeatable brightness.
• Chill Before Serving – Enhances the creamy texture and flavor.
• Mini Muffin Option – Use a mini muffin tin for bite-sized versions—reduce baking time accordingly.
• Don’t Overmix – Keep the batter light and smooth for best results.

Why This Recipe Works

The beauty of these “impossible” pies lies in their simplicity—the batter separates while baking to create a custard base and soft top, no crust required. With zesty lemon flavor and the ease of one bowl, these mini desserts are a sweet way to brighten your day without overcomplicating your kitchen routine.

Baby Lemon Impossible Pies offer everything you love about lemon desserts in a light, perfectly sized bite. Easy to make and even easier to enjoy, these little custard-like pies are fresh, flavorful, and ready for any occasion.